Jun 8, 2008

FIG & ROSEWATER ICE-CREAM WITH CRUSHED PISTACHIOS & DARK CHOCOLATE

Guys, I am still on a sugar-high...and I did ice-cream, again! This time I played around with one of my favourite ingredient combinations ever: figs, rose water, pistachio and dark chocolate. I’ve used these flavours before in other pastries, such as the sablés I posted about way back when I first started blogging. Figs and rosewater are like a match made in heaven (and I am so happy that figs are finally in season now!) They complement each other so perfectly, and although I could enjoy the duo on it’s own, I just feel that throwing in an explosion of crushed pistachio and dark chocolate does something to the taste and adds some wonderful colour visually.

To be honest, initially I really wanted to make a milk chocolate & lavender ice-cream… but as much as I love lavender, I’m not as excited to use lavender these days... I think I’ve experimented enough with it when the purple wave hit us all a while back invading our kitchen closets, perfuming our recipes and entertaining our tastebuds.

So it is with no regret that I ditched one flowering plant (lavender) for another (rose), especially when I enjoyed it outside in the garden surrounded by a view of colourful blossoming roses and realizing that as I was looking at them, I was tasting them too.

How to make it:Mix the egg yolks, peeled figs and sugar in a bowl. In a pot, bring the milk, cream, and rosewater to boil. Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring. Return to heat and continue to stir until the cream starts to thicken. This stage of cooking is known as “la nappe” which is achieved between 82-85C. If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes. Transfer the mixture to your ice-cream machine. Add the crushed pistachios and dark chocolate chips before churning. Follow manufacturers’ instructions and enjoy ice-cream on the same day, fresh and tasty!

*Remember: you can always replace the eggs with gelatine, pectin or agar-agar.

Hi Marianna, I am very enthusiastic about trying this, but I have a problem and maybe you could help me. I've Googled it every way I can think of and can't find a solution already written. Where I am, there is only rose essence, and I tried to use a tiny bit of that instead of two tablespoons, and it didn't work out too well. One person that tried it said it tasted like soap and another described it as tasting the way his grandmother's house smelled. So you know how to convert rose essence into rose water? Everyone I ask gives me a blank look. Since the essence was expensive here I feel committed and have to find a solution. I really appreciate your time! Thanks, Alex

Hi Alex, thx a lot for your comment! Unfortunately I dont know how to convert rose essence into rose water... and I dont think it can be done in the first place. I believe what you have - the essence- is much more concentrated and powerful then the water, so in that case 2 or 3 drops of essence would be sufficient! Did your essence come in a very small bottle by any chance? I suggest if you try this recipe again, add the essence drop by drop and taste for yourself as you do that. That is the best recommendation I can give, good luck!!

also alex, now that i read your comment again, yes i am pretty sure the issue is simply that the essence should be used DROP by DROP, and not in spoonfulls! you tell me the essence was expensive, and thats why its used drop by drop. rose water is never too pricey and comes in big bottles!

Thank you, I really appreciate it! I'll let you know what happens. Yes, it came in a small bottle. Other people have told me they used to know where to get rose water and it tasted wonderful, unlike what I have.

ABOUT THIS BLOG

I started Swirl & Scramble because ever since I was a child I enjoyed transforming my kitchen dreams into a reality. Whether it be spontaneous culinary improvisation or well kept family secrets, from savoury to sweet, I needed a place to capture and share these moments. I'm a a curious self-taught cook but have had some basic knowledge at the prestigious Ecole Hoteliere de Lausanne and an incredible training experience in the kitchens of the lavish Hotel de Crillon in Paris, France.

I've lived in Greece, Switzerland, France and am now in the NYC area which is a real treat for a culinary lover like myself. In the meantime, I try to travel as much as I can. Most of my travel photography is on my Flickr stream.

You may notice that many of my recipes are of Mediterranean or Middle Eastern influence...the fact is that these origins run in the family and I pretty much grew up on olive oil, onions and garlic!

Thanks for stopping by and enjoy the recipes!

Photography is done by myself, MariannaF, unless otherwise stated.

If you are interested in using any of my recipes or photos, please ask- just leave a comment and I will e-mail you right back.

Thank you!

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